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Take a bite of Babe! Photo courtesy Pillsbury. Recently we wrote about animal-shaped sourdough loaves from Boudin Bakery in San Francisco and bunny rolls from Artisan Bread In Five Minutes. Then, we came across Pillsbury’s instructions for making animal rolls at home. The Pillsbury kitchens armed themselves with a container of Pillsbury refrigerated country…
Continue reading “FOOD FUN: Pig Biscuits”
For Easter or Mother’s Day, Strawberry Iced Tea is delish! The recipe is from Shangri-La Tea Company. RECIPE: Strawberry Iced Tea 2 cups whole frozen strawberries 32 fluid ounces brewed tea 1/3 cup white sugar 1/4 cup freshly squeezed lemon juice 1/2 box fresh strawberries Mint leaves Ice Preparation 1. BREW tea and cool…
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Make these gorgeous pink deviled eggs ahead of time for easy holiday entertaining: They’re perfect for Easter brunch or snacking. You can make all of the eggs pink, half pink/half white, or tint some pickle brine light green for a tricolor selection. Mix and match your toppings from the list in the recipe or whatever…
Continue reading “EASTER: Pink, White & Green Deviled Eggs”
If you’re looking for more ways to enjoy green vegetables, have you tried wilting? Wilted vegetables are served at some of the finest restaurants in the country, often with a filet of fish or a boned chicken breast on top. Wilting is a quick cooking technique that involves placing the greens in a hot…
Continue reading “TIP OF THE DAY: Make Wilted Greens”
Asparagus and carrots in a Le Creuset dutch oven. Photo courtesy Sur La Table. The English word “asparagus” derives from the Latin sparagus, derived from the Greek asparagos, which itself derived from the Persian asparag, meaning sprout or shoot. The stalks shoot up from the crown of the plant and, if not harvested, the…
Continue reading “TIP OF THE DAY: Vegetable Medley With Color”
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